If you like Rice Pudding, this recipe is a KEEPER!!! So yummy and creamy, you'll want to fill your bowl twice and lick it when you're done. Oh yeah.
6 cups milk
3/4 cup uncooked long grain rice (not instant-type rice)
1 cup whipping cream (I often just use Half & Half 10% cream, as I always
have it on hand)
3/4 cup sugar
3 egg yolks, beaten
2 tsp. vanilla
1/4 tsp. salt
(optional) 1 tsp. cinnamon (to sprinkle on top)
METHOD
Rinse a large saucepan with cold water and pat dry. (This is a MUST to keep the milk from burning in the bottom of your pan. I didn't believe it, but it's really true)
Pour in milk and bring to a boil over medium heat. *Watch carefully. When it hits the boil it can very quickly boil up and over and make an awful mess! Stir in rice and return to a boil. Reduce heat and simmer uncovered, stirring occasionally, about 55 minutes or until the rice is tender (taste test the rice to be sure and cook longer if needed).
Meanwhile, in a small bowl, combine the rest of the ingredients (sugar, cream or half and half, egg yolks, vanilla and salt). When the rice is cooked, remove from heat. Whisk a small amount of the pudding into the egg yolks mixture, stir, then add the yolk mixture into the pudding. Cook only long enough to just bring back to a boil. Remove from heat, cool slightly and put into a covered casserole dish or bowl. Sprinkle with cinnamon, if
desired. Refrigerate. Enjoy!
